Cook’s Fresh Market Zucchini and Tomato Gratin
(Serves 6)

2 lbs. zucchini, sliced into ¼” round slices
2 lbs., roma tomatoes, sliced ¼” thick
6 T. olive oil
2 med. onions, peeled and sliced thin
1 red pepper, sliced thin
1 green pepper, sliced thin
1 small eggplant, peeled and sliced thin
2 cloves garlic, minced
5 sprigs fresh thyme, minced
2 pinches fresh summer savory, minced
½ cup Parmesan Reggiano, grated
½ cup Cave Aged Gruyere cheese, grated
salt and pepper to taste

Directions

Preheat oven to 375 degrees. Heat 3T of the olive oil in a medium sauté pan. Add onions and sauté until lightly caramelized. Add sliced peppers, garlic and eggplant and sauté over medium heat until very tender, about 12 minutes. Place cooked pepper-onion mixture in the bottom of a 10-inch sauté pan or casserole dish. Arrange zucchini and tomato slices on top in overlapping rows. Sprinkle with fresh herbs and season with salt and pepper. Drizzle with 2 T. of olive oil and bake for 30 minutes. Remove from oven; sprinkle with parmesan and gruyere cheeses. Return to oven for about 15 minutes or until top is golden brown.